Preheat the oven to 350°F/175°C. Butter a cake tin and sprinkle with flour.
Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate bowl, with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, about 3 minutes. Drop the eggs into the mix, one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
Pour the batter into the cake tin and bake for 45 to 50 minutes or till a toothpick comes out clean.
Allow the cake to cool in the tin for about 10 minutes, and then transfer to a wire rack to cool fully.
Recipe by Box of Spice at https://boxofspice.com/2014/03/ricotta-and-olive-oil-orange-cake/